Food recipes
Creamy Potato Bisque
Creamy Potato Bisque
Ingredients:
6 tablespoons butter or margarine 4 cups chicken stock or reg. strength canned
1 large onion, chopped chicken broth
1 cup chopped celery, including some leaves 4 cups milk
4 cups peeled, diced thin-skinned potatoes 3 tablespoons cornstarch
¼ cup finely chopped parsley ¼ cup water
Directions:
About ½ teaspoon salt Finely chopped parsley
About ¼ teaspoon pepper
In a 5 to 6-quart pan, melt 4 tablespoons butter over medium heat. Add onion and celery and
cook, stirring occasionally, until onion is very soft (about 15 minutes). Add potatoes, ¼ cup
parsley, salt, pepper, and stock. Bring to a boil over high heat; reduce heat, cover, and simmer
until potatoes are tender (about 30 minutes). Stir in milk and heat, covered, until steaming. Do
not boil. Stir together cornstarch and water and add to soup. Continue cooking and stirring
until soup boils and thickens. Season to taste with more salt and pepper, if desired. Just
before serving, pour in soup tureen, floating remaining 2 tablespoons butter on top, and
sprinkle with parsley. Makes 6-8 servings.
Mushroom and Potato Bisque: Follow directions for Creamy Potato Bisque, but stir in
½ pound sliced mushrooms with stock.
Shrimp Bisque: Follow directions for Creamy Potato Bisque, but stir in 1 ¼ pounds small
cooked shrimp or 2 packages (12 oz. each) frozen cooked shrimp, partially thawed, just before
adding cornstarch mixture.
Clam Bisque: Follow directions for Creamy Potato Bisque, adding 1 bay leaf with salt and
pepper. Stir in 1 pound of crabmeat just before adding cornstarch mixture.
Minced Clam Bisque: Follow directions for Creamy Potato Bisque, but omit the 4
tablespoons butter. Instead, use 5 slices bacon, cut into 1-inch pieces. Cook bacon in pan over
medium heat until limp (about 5 minutes). Spoon off and discard all but 3 tablespoons of the
drippings. Add onion and celery and cook as directed. Stir in 4 cans (6 ½ oz. each) minced
clams and their liquid just before adding milk.
20
Black Bean Soup
Alice Sullivan
Ingredients:
6 tablespoons butter or margarine 4 cups chicken stock or reg. strength canned
1 large onion, chopped chicken broth
1 cup chopped celery, including some leaves 4 cups milk
4 cups peeled, diced thin-skinned potatoes 3 tablespoons cornstarch
¼ cup finely chopped parsley ¼ cup water
Directions:
About ½ teaspoon salt Finely chopped parsley
About ¼ teaspoon pepper
In a 5 to 6-quart pan, melt 4 tablespoons butter over medium heat. Add onion and celery and
cook, stirring occasionally, until onion is very soft (about 15 minutes). Add potatoes, ¼ cup
parsley, salt, pepper, and stock. Bring to a boil over high heat; reduce heat, cover, and simmer
until potatoes are tender (about 30 minutes). Stir in milk and heat, covered, until steaming. Do
not boil. Stir together cornstarch and water and add to soup. Continue cooking and stirring
until soup boils and thickens. Season to taste with more salt and pepper, if desired. Just
before serving, pour in soup tureen, floating remaining 2 tablespoons butter on top, and
sprinkle with parsley. Makes 6-8 servings.
Mushroom and Potato Bisque: Follow directions for Creamy Potato Bisque, but stir in
½ pound sliced mushrooms with stock.
Shrimp Bisque: Follow directions for Creamy Potato Bisque, but stir in 1 ¼ pounds small
cooked shrimp or 2 packages (12 oz. each) frozen cooked shrimp, partially thawed, just before
adding cornstarch mixture.
Clam Bisque: Follow directions for Creamy Potato Bisque, adding 1 bay leaf with salt and
pepper. Stir in 1 pound of crabmeat just before adding cornstarch mixture.
Minced Clam Bisque: Follow directions for Creamy Potato Bisque, but omit the 4
tablespoons butter. Instead, use 5 slices bacon, cut into 1-inch pieces. Cook bacon in pan over
medium heat until limp (about 5 minutes). Spoon off and discard all but 3 tablespoons of the
drippings. Add onion and celery and cook as directed. Stir in 4 cans (6 ½ oz. each) minced
clams and their liquid just before adding milk.
20
Black Bean Soup
Alice Sullivan
Printed from https://recipe.bluelayer.org/recipe/69013/creamy-potato-bisque